Chicken Pot Pie

No ratings yet
Print
Prep Time: 20 minutes
Cook Time: 30 minutes
Cooling: 15 minutes
Servings: 4 servings
Calories: 529kcal

Ingredients

  • 2 tbsp Butter
  • 3/4 lb Chicken breast boneless skinless cut into small bite size pieces
  • 1 cup Carrots diced
  • 1/2 cup Celery diced
  • 1/2 cup Onion diced
  • 1 tsp Kosher salt
  • 1/2 tsp Garlic powder
  • 1/2 tsp Dried thyme
  • 1/4 cup All-purpose flour
  • 1/2 cup Milk
  • 1 cup Chicken broth
  • 1/2 cup Green Peas
  • 2 tbsp Fresh parsley chopped
  • 2 Pie Crust 1 for the bottom, 1 for the top
US Customary - Metric

Instructions

  • Preheat oven to 425 degrees F.
  • Add the butter to a nonstick pan over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, and thyme leaves. Cook for 6 minutes, stirring often.
  • Add the flour. Stir well, until no dry flour remains. Slowly stir in the milk and broth. Cook until bubbling and thick, stirring often, 3-4 minutes.
  • Remove from the heat. Stir in the peas and parsley. Let this cool for 10 minutes before filling the pie.
  • Place one pie crust onto a baking sheet. Spoon the filling into the pie crust. Top with the second pie crust. Cut any excess crust off the top and seal the edges of both pie crusts together with a fork. Cut 3-4 slits in the top crust to allow steam to escape.
  • Bake for 30 minutes on the bottom rack of the oven.
  • Cool for 15-20 minutes before slicing and serving.

Video

Nutrition

Calories: 529kcal | Carbohydrates: 47g | Protein: 26g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 73mg | Sodium: 1255mg | Potassium: 683mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5954IU | Vitamin C: 19mg | Calcium: 82mg | Iron: 3mg

Chicken Pot Pie

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling 15 minutes
Servings 4 servings
Calories 529 kcal

Ingredients
 
 

  • 2 tbsp Butter
  • 3/4 lb Chicken breast boneless skinless cut into small bite size pieces
  • 1 cup Carrots diced
  • 1/2 cup Celery diced
  • 1/2 cup Onion diced
  • 1 tsp Kosher salt
  • 1/2 tsp Garlic powder
  • 1/2 tsp Dried thyme
  • 1/4 cup All-purpose flour
  • 1/2 cup Milk
  • 1 cup Chicken broth
  • 1/2 cup Green Peas
  • 2 tbsp Fresh parsley chopped
  • 2 Pie Crust 1 for the bottom, 1 for the top

Instructions
 

  • Preheat oven to 425 degrees F.
  • Add the butter to a nonstick pan over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, and thyme leaves. Cook for 6 minutes, stirring often.
  • Add the flour. Stir well, until no dry flour remains. Slowly stir in the milk and broth. Cook until bubbling and thick, stirring often, 3-4 minutes.
  • Remove from the heat. Stir in the peas and parsley. Let this cool for 10 minutes before filling the pie.
  • Place one pie crust onto a baking sheet. Spoon the filling into the pie crust. Top with the second pie crust. Cut any excess crust off the top and seal the edges of both pie crusts together with a fork. Cut 3-4 slits in the top crust to allow steam to escape.
  • Bake for 30 minutes on the bottom rack of the oven.
  • Cool for 15-20 minutes before slicing and serving.

Video

Nutrition

Calories: 529kcalCarbohydrates: 47gProtein: 26gFat: 26gSaturated Fat: 10gCholesterol: 73mgSodium: 1255mgPotassium: 683mgFiber: 4gSugar: 5gVitamin A: 5954IUVitamin C: 19mgCalcium: 82mgIron: 3mg
Tried this recipe?Let us know how it was!